SUSHI FACTORY
4455 W NEW HAVEN AVE, Melbourne FL 32904
Last inspected Apr 9, 2025 · 5 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
JAN 24
NOV 24
APR 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Sewage/wastewater backing up through floor drains. When running dish machine and drain 3 bay sink water started to back up on floor in dish room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018031901 | May 4, 2018 | Jul 9, 2018 | $160 |
Inspection history
5 visits, newest first
Apr 9, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line.
Handwash sink not accessible for employee use at all times. In dish room plumbing not connected.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu
No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area.
Show the remaining 11 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Can opener blade not readily removable for cleaning or replacement.
Cases of plastic bottles stored on floor in the dining area.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on microwave.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No mop sink or curbed cleaning facility provided at establishment.
Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.
Apr 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority6 Intermediate15 Basic
Show 25 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line.
Operating with an expired Division of Hotels and Restaurants license.
Sewage/wastewater backing up through floor drains. When running dish machine and drain 3 bay sink water started to back up on floor in dish room.
Handwash sink not accessible for employee use at all times. In dish room plumbing not connected.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu
No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Kitchen
Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Can opener blade not readily removable for cleaning or replacement.
Cases of plastic bottles stored on floor in the dining area.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on microwave.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Couch and kids toys stored in the kitchen.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Light not functioning in the hood system.
Living quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch in kitchen
No mop sink or curbed cleaning facility provided at establishment.
Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.
Unnecessary items/unused equipment on the premises. Several coolers on the sushi line and in the kitchen not longer working.
Wall soiled with accumulated grease, and dust. Kitchen.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dining room
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in 2 drawer cook line cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding); tofu (45F - Cold Holding)
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
Handwash sink not accessible for employee use at all times. Empty box in hand wash sink in kitchen by dish area
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by dish area
No soap provided at handwash sink. In kitchen by dish area
Carbon dioxide/helium tanks not adequately secured. Several tanks not secured
Equipment in poor repair. Walk in freezer not working. No food is stored in it.
No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
Single-service articles improperly stored. Single service styrofoam containers stored on floor in dry storage
Standing water in floor drain/floor drain draining very slowly. Hand wash drain at bar very slow draining
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Items stored in sink by dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle walk in cooler
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Cup used for scooping sugar
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Ice machine not working
Food stored on floor. Soy sauce and frying oil
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Stored food not covered. Cooked shrimp walk in freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Working containers of food removed from original container not identified by common name. Salt/sugar cookline not labeled
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine Dishwasher (Chlorine 00ppm); tried to prime machine still won't sanitize, operator set up triple sink Triple Sink (Chlorine 100ppm) and is calling repair for dishmachine. Able to fix machine while here retested dishmachine 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over soy sauce in cookline unit drawers Raw chicken and raw shrimp over tomato's in cookline unit drawers
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kept in cooler overnight cooked eel (47F - Cold Holding), operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stocked this morning suggested rapid chill on items Drawers at sushi bar- raw tuna (46F - Cold Holding); raw salmon (46F - Cold Holding); raw white fish (45F - Cold Holding); Retemped raw tuna 35f raw salmon 37f raw white fish 38F Kept in cooler overnight, operator discarded cooked eel (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink by dishpit
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Using bowl to scoop corn starch in closet storage room
Equipment in poor repair. Gasket on walk in cooler coming off or door
Food stored on floor. Jugs of oil on floor end of cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup handle submerged in soy sauce bucket end of cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water temped at 74F
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados still have stickers on them at sushi drawer reach in
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.